This tasty, filling brunch recipe makes the perfect New Years Day Brunch. It’s a medley of Mexican seasonings, black beans, and eggs over easy. Huevos Rancheros bring the flavor (and the fiber) without the fat. Serve this with Tijuana Coffee Chaser.
1 tbsp. vegetable oil
1 medium onion
2 clove garlic
1 tbsp. chipotle sauce or other hot sauce
1 tsp. ground cumin
1 can tomatoes in juice
1 can black beans
¼ c. fresh cilantro leaves
¼ tsp. salt
1 tbsp. margarine or butter
4 large eggs
4 corn or flour tortillas
1 avocado (optional)
In 4-quart saucepan, heat oil on medium until hot. Add onion and garlic, and cook 8 minutes or until beginning to brown. Stir in chipotle sauce and cumin; cook 30 seconds, stirring. Add tomatoes; cover and cook 3 minutes to blend flavors, stirring occasionally. Stir in beans, half of cilantro, and 1/4 teaspoon salt; heat through, about 3 minutes, stirring occasionally.
Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Crack eggs, 1 at a time, and drop into skillet. Cover skillet and cook eggs 4 to 5 minutes or until whites are set and yolks thicken.
Place tortillas on 4 dinner plates; top each with some tomato mixture and 1 egg. Sprinkle with remaining cilantro. Serve with avocado and additional hot sauce if you like.
Recipe compliments of James Baigrie
Tijuana Coffee Chaser
Keeping in the Mexican theme this spiked up coffee drink is the perfect match for our Huevos Rancheros.
1/2 oz Kahlua Coffee Liqueur
1/2 oz Grand Mariner Orange Liqueur
5 oz Hot Coffee
Pour coffee and liquor into a cup and sweeten to taste. Float whipped cream on top, sprinkle with grated chocolate (option). And Enjoy!!